Sour Cream Crescent Rolls Recipe

Sour Cream Crescent Rolls

From midgelet 15 years ago

These are tender and moist and made ahead of time. These also freeze and reheat well. A good recipe to have on ahand!

Prep time does not include rising and chilling etc.
Heat the sour cream slowly in a double boiler until it is light yellow around the edges.
Dissolve the yeast in the water.
Mix the butter, sugar and salt in a medium bowl.
Pour the sour cream over the butter mixture and cool to lukewarm.
Blend in 1 cup flour.
Add the yeast and another 1 cup flour and mix.
Stir in the eggs and remaining flour.
Cover and refrigerate for 6 hours or overnight.
Divide dough into 4 parts and roll each part into a 1/4-inch thick circle.
Cut each circle into 12 wedge-shaped pieces and roll each wedge from wide end toward the point.
Place on greased baking sheet, point side down, and curve into crescents.
Let rise for 1 hour.
Bake at 375°F for 15 minutes or until golden brown.

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djimmey 15 years ago
I saw in a magazine where they cut into wedges and then laid cheese and slices of meat before rolling.
Going to try this recipe and maybe add....
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" It was excellent "
herby ate it and said...
Love these!
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